Citations (16)
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D.O. Santos, J.S.R. Coimbra, C.R. Teixeira, S.L.T. Barreto, M.C.H. Silva & A.D. Giraldo-Zuniga. (2015) Solubility of Proteins from Quail (Coturnix coturnix japonica) Egg White as Affected by Agitation Time, pH, and Salt Concentration. International Journal of Food Properties 18:2, pages 250-258.
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Navideh Anarjan, Hoda Jafarizadeh Malmiri, Tau Chuan Ling & Chin Ping Tan. (2014) Effects of pH, Ions, and Thermal Treatments on Physical Stability of Astaxanthin Nanodispersions. International Journal of Food Properties 17:4, pages 937-947.
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Dan Li & Xin-Huai Zhao. (2012) Limited Deamidation of Soybean Protein Isolates by Glutaminase and its Impacts on the Selected Properties. International Journal of Food Properties 15:3, pages 638-655.
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Pramote Khuwijitjaru, Sareen Anantanasuwong & Shuji Adachi. (2011) Emulsifying and Foaming Properties of Defatted Soy Meal Extracts Obtained by Subcritical Water Treatment. International Journal of Food Properties 14:1, pages 9-16.
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Joseph Wasswa, Jian Tang & Xiaohong Gu. (2008) Functional Properties of Grass Carp (Ctenopharyngodon Idella), Nile Perch (Lates Niloticus) and Nile Tilapia (Oreochromis Niloticus) Skin Hydrolysates. International Journal of Food Properties 11:2, pages 339-350.
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Articles from other publishers (10)
Ke Wang, Yan Li, Jingxin Sun & Yimin Zhang. (2023) The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar. Food Chemistry: X 18, pages 100677.
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Arijit Nath, Attila Csighy, Burak Attila Eren, David Tjandra Nugraha, Klára Pásztorné-Huszár, Attila Tóth, Krisztina Takács, Emőke Szerdahelyi, Gabriella Kiskó, Zoltán Kovács, András Koris & Gyula Vatai. (2021) Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis. Processes 9:10, pages 1688.
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Yi Pan, Xiao-Min Li, Ran Meng & Bao Zhang. (2021) Stability and bioaccessibility of curcumin emulsions stabilized by casein hydrolysates after maleic anhydride acylation and pullulan glycation. Journal of Dairy Science 104:8, pages 8425-8438.
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Roua Lajnaf, Houda Gharsallah, Hamadi Attia & M.A. Ayadi. (2021) Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein. LWT 140, pages 110842.
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Rui Li, Chun‐Hui Chang, Dan‐Dan Ma & Xin‐Huai Zhao. (2020)
Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and
d
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Alessio Massironi, Andrea Morelli, Dario Puppi & Federica Chiellini. (2020) Renewable Polysaccharides Micro/Nanostructures for Food and Cosmetic Applications. Molecules 25:21, pages 4886.
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Lutz Grossmann, Sandra Ebert, Jörg Hinrichs & Jochen Weiss. (2019)
Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga
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Sandra Ebert, Lutz Grossmann, Jörg Hinrichs & Jochen Weiss. (2019)
Emulsifying properties of water-soluble proteins extracted from the microalgae
Chlorella sorokiniana
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Phaeodactylum tricornutum
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Chuchu Hou, Shengfang Wu, Yongmei Xia, Glyn O. Phillips & Steve W. Cui. (2017) A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides. Food Hydrocolloids 69, pages 236-241.
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Marialice Pinto Coelho Sil, Wendel de Oliveira A, Carlos de Oliveira Lopes Juni, Viviane Dias Medeiros S, Harriman Aley Morais, Mariana Wanessa Sant de Souza & Mauro Ramalho Silva. (2011) Use of Subtilisin and Pancretin for Hydrolyzing Whey Protein Concentrate. American Journal of Food Technology 6:8, pages 647-660.
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